Events and Celebrations

Vanilla Baked Apricots with Ricotta Cream

cook 30 mins
  • 10 apricots, halved and pitted
  • 200 ml (7 fl oz) white wine
  • 1 teaspoon vanilla extract
  • 125 g (4 oz) caster sugar
  • 250 g (8 oz) ricotta
  • 3 tablespoons double cream
  • 2 tablespoons icing sugar
  • Arrange the apricots, cut side up, in a single layer in an ovenproof dish. Heat the wine in a small saucepan. Add the vanilla extract and sugar to the pan and stir together until the sugar dissolves. Pour over the apricots and bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 15 minutes or until the apricots are soft and a little browned. Leave to cool slightly.
  • Put the ricotta, cream and icing sugar in a food processor and pulse until smooth. Spoon the apricots into bowls with the juices and top with the ricotta mixture to serve.
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